Perfect Pit Beef Baltimore-Style

The recipe for perfect "Baltimore" style pit beef is easy, as long as you start preparation a few days ahead of time. So often I'm asked how my pit beef melts in your mouth and I'm going to tell you.

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Bottom Round

Meat Slicer Needed

First of all there is a huge misconception that you should use top rounds. I'm not deterring you from doing this, albeit top rounds are simply more fatty and will burn faster if not bought denuded or trimmed ahead of time. I personally enjoy bottom round flanks, they come with the bottom round portion and brisket area attached.

This whole flank I do not trim, but simply cut into four sections. This then results in the "hunk" size you see in the photos above.

One of the key factors is the dry rub marination process. For the dry rub it's essential that your rub gets as close to my suggested rub as possible, but keep in mind the measurements below are for enough to coat a few nice chunks or the equivalent of 10-12 lb average shank of beef flat.

Cut the rub recipe down depending on how large your guests are.

1/2 cup seasoned salt

3 tablespoons oregano

2 tablespoons paprika

2 tablespoon garlic powder

1 tablespoon black pepper

1/2 tablespoon dill

Mix ingredients into a pan or tub and toss the cut hunks into the pan, rolling them on all sides using your fingers to "rub" the dry rub into the cracks and crevices. Note: if you have sides that are fatty skip these sides and coat the rest.

For best results marinate covered in fridge for three days prior to grilling.

Grill on high head, turning constantly. Oak wood or wood charcoal pit is best. I prefer to cook on open pit with lids off such as an open drum or Weber style kettle.

Once you have the heat high you sear the beef on all sides turning often. The fatty portions will burn so constant attention is necessary. The goal is to get a crispy outside coating but traditional style pit beef is medium rare on the inside.

Slice paper thin and enjoy on a kaiser or potato roll, with horseradish or mayo, and paper thin sliced thin white onion . I also enjoy hickory sweet bbq sauce on mine. Note: With a meat slicer you won't get paper thin pit beef. The key to this melting in your mouth is the way you cut it paper thin.

Source: http://bigfatdaddys.blogspot.com/2012/03/complete-guide-to-dry-rub-seasoning.html